Volume 20, Issue 138 (2023)                   FSCT 2023, 20(138): 185-196 | Back to browse issues page

‎ 10.22034/FSCT.20.138.185
‎ 20.1001.1.20088787.1402.20.138.15.7

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Use of millets flours for partial wheat replacement in production of reduced gluten baguette bread
Negin Gholizadeh Hamidi1 , Hojjat Karazhiyan 2
1- 1 Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran
2- Department of Food Science and Technology, Torbat-e Heydarieh Branch, Islamic Azad University, Torbat-e Heydarieh, Iran , hojjat_karazhiyan@yahoo.com
Abstract:   (1193 Views)
Although millet flour lacks gluten, however it is a rich source of protein, amino acids, energy, vitamins and nutritional ingredients in comparing with other cereal grains. In addition, it is overfilled of dietary fibers, phytochemical materials and micronutrients as well. In current research the effect of millet and wheat flour combinations in bread making was evaluated at different percentages of substitutions (10, 30 and 50 %). Baking properties of different bread samples were evaluated and related parameters with bread quality including volume, height, textural attributes (hardness, adhesiveness and cohesiveness), bread color and sensorial characteristic analyzed and compared with control bread. Results revealed that height and volume decreased but bread hardness increased with increase in substitution level. Color indices decreased for crust; however similar behavior was not observed for crumb. Interesting results observed by sensorial analysis. Total acceptance was higher in comparison with control bread due to different texture and taste. But this total acceptance decreased with substitution. The results of current research revealed high potential of millet flour for further usage in different food formulation.
 
Keywords: Millet flour, Wheat flour, Bread, Sensorial properties, Texture
Full-Text [PDF 542 kb]   (887 Downloads)    
Article Type: Original Research | Subject: Food Chemistry
Received: 2023/04/27 | Accepted: 2023/06/26 | Published: 2023/08/1
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